What are the responsibilities and job description for the Manager Patient Food Services I Dietary General I Varies I Full Time position at UF Health?
Overview
Coordinates, directs, plans and supervises, monitors, evaluates, documents, and reports the activities of the Patient Nutrition Supervisors; oversees activities of diet office and trayline employees, who provide quality food and nutrition services to individual patients as prescribed by the physician. Directs employees in guest relations awareness and follows local, state, and other regulatory rules, regulations, and laws. Utilizes diet office computer software system.
Qualifications
Minimum Education and Experience Requirements: Prefer college degree and 2 years experience as a supervisor in hospital food service. High school diploma or equivalent required and 7 10 years foodservice experience with 2 years supervisory. Must have skills and knowledge of modified diets, Public Health codes and regulations, JCAHO standards, and specific requirements of this hospital and department. Must be able to implement programs, possess knowledge concerning food safety and infection control, and orient and train personnel. Computer use. Motor Vehicle Operator Designation: Employees in this position: Will operate vehicles for an assigned business purpose as a non-frequent driver NOTE: A frequent driver is defined as one who uses his/her personal or Shands automobile a) at least once daily, b) at least five individual trips per week or c) drives, on average, over 150 miles per week in the performance of his/her job. Please indicate the appropriate operator designation on the Request for Personnel (RFP) form at the time a RFP is submitted to post the position. Licensure/Certification/Registration: Valid Driver's License and current automobile insurance certification required. Prefer ServSafe Certification and RD, LD/N.
Coordinates, directs, plans and supervises, monitors, evaluates, documents, and reports the activities of the Patient Nutrition Supervisors; oversees activities of diet office and trayline employees, who provide quality food and nutrition services to individual patients as prescribed by the physician. Directs employees in guest relations awareness and follows local, state, and other regulatory rules, regulations, and laws. Utilizes diet office computer software system.
Qualifications
Minimum Education and Experience Requirements: Prefer college degree and 2 years experience as a supervisor in hospital food service. High school diploma or equivalent required and 7 10 years foodservice experience with 2 years supervisory. Must have skills and knowledge of modified diets, Public Health codes and regulations, JCAHO standards, and specific requirements of this hospital and department. Must be able to implement programs, possess knowledge concerning food safety and infection control, and orient and train personnel. Computer use. Motor Vehicle Operator Designation: Employees in this position: Will operate vehicles for an assigned business purpose as a non-frequent driver NOTE: A frequent driver is defined as one who uses his/her personal or Shands automobile a) at least once daily, b) at least five individual trips per week or c) drives, on average, over 150 miles per week in the performance of his/her job. Please indicate the appropriate operator designation on the Request for Personnel (RFP) form at the time a RFP is submitted to post the position. Licensure/Certification/Registration: Valid Driver's License and current automobile insurance certification required. Prefer ServSafe Certification and RD, LD/N.
